Description
Creamy Skillet Pesto Chicken is a quick and delicious dinner recipe featuring tender boneless chicken breasts cooked in a flavorful basil pesto and rich creamy sauce, topped with melted parmesan cheese and fresh herbs for a decadent finish.
Ingredients
Scale
Chicken
- 4 boneless skinless chicken breasts
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
Sauce
- 1/3 cup basil pesto
- 1 cup heavy cream
- Salt and pepper to taste
- 1/3 cup parmesan cheese, shredded
- Fresh basil or parsley, chopped (optional)
- Olive oil for cooking (about 2 tablespoons)
Instructions
- Prep the Chicken: Lay out a piece of plastic wrap and place 1-2 chicken breasts on it. Cover with another piece of plastic wrap. Use a meat mallet or rolling pin to pound the chicken to an even thickness. Repeat with remaining chicken breasts.
- Coat the Chicken: In a shallow bowl, whisk together flour, salt, pepper, and garlic powder. Dip each chicken breast in the flour mixture until fully coated on all sides.
- Cook the Chicken: Heat a large drizzle of olive oil in a large skillet over medium heat. Once hot, add the chicken and cook for 8 minutes per side or until cooked through and lightly browned. Transfer cooked chicken to a plate, cover with foil, and set aside.
- Make the Sauce: In the same skillet, add the basil pesto and cook for 2 minutes over medium heat until fragrant. Pour in the heavy cream and stir continuously until warmed through and the sauce begins to bubble. Season with salt and pepper to taste.
- Combine and Finish: Return the chicken along with any juices collected on the plate back to the skillet. Sprinkle shredded parmesan cheese evenly over the chicken. Continue cooking until the cheese is melted and the sauce is slightly thickened.
- Garnish and Serve: Sprinkle freshly chopped basil or parsley over the chicken before serving warm for a burst of fresh color and flavor.
Notes
- For even quicker cooking, pound the chicken breasts to about 1/2 inch thickness.
- Use low-fat cream or half-and-half for a lighter version of the sauce.
- Substitute basil pesto with sun-dried tomato pesto for a flavor twist.
- Serve with steamed vegetables, a side salad, or over pasta for a complete meal.
- Leftovers can be refrigerated and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 breast
- Calories: 474 kcal
- Sugar: 2 g
- Sodium: 1056 mg
- Fat: 34 g
- Saturated Fat: 17 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.01 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 31 g
- Cholesterol: 147 mg
